Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing.

J Sci Food Agric · 2026 · PMC13157245 · PMID 41741326

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a decreasing trendno p-value reported

Pasting properties and gel texture after pasting Peak viscosity exhibited a decreasing trend as the KF content increased, dropping from 2.45 Pa s at KF‐0 to 0.69 Pa s at KF‐500 (Table 1 ).

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